Anyway these are gorgeous, a bit of a hybrid, I'm very pleased with myself as the crumbly topping gives a texture which in my opinion is needed to balance with the soft sweet strawberries.
Strawberry Scones
Makes about 10
8 firm large strawberries
225g self-raising flour, plus extra for dusting
1 tsp cream of tartar
1/2 tsp bicarbonate of soda
1 tbsp caster sugar
A pinch of salt
50g unsalted butter, chilled and diced
70ml double cream
50 ml whole milk
1 egg yolk, beaten
Shortbread topping
4 tbsp granulated sugar
70g plain flour
40g cold butter
You will also need a baking tray lined with baking parchment and a 5cm (2 inch) round cutter
Preheat the oven to 210ºC/410ºF/gas mark 6.
Chop your strawberries into tiny pieces, place on a lined baking tray in the freezer until frozen.
Sift the flour, cream of tartar, bicarbonate of soda, caster sugar and salt together into a bowl.
Rub in the butter with your finger or a free standing machine using the paddle attachment until the mixture resembles fine breadcrumbs. Add the frozen strawberry pieces. Gradually add the cream and milk to bring the mixture together with a knife. Finish by bringing together with your hands.
Turn out on to a floured work surface and give the mixture a little knead for 20 seconds, any more will make tough scones, then roll out the dough to a thickness of 2-3cm using a little flour on the work-surface.
In a bowl rub together the shortbread topping.
Using the cutter, cut into rounds and put them onto the prepared baking tray. Brush with the beaten egg and sprinkle with the shortbread topping.
Chill for at least 15 minutes.
Chill for at least 15 minutes.
Bake on the middle shelf of the preheated oven or the roasting oven in the AGA for 12-14 minutes. Cool on a wire rack until ready to eat.
